Do you love Korean fried chicken as much as I do? Because it’s a lot.
It tastes different from American-style fried chicken.
Here’s what makes Korean fried chicken unique, and why people love it!
Quick Summary
- Korean fried chicken has a crispier texture from double-frying.
- The batter is typically lighter and thinner in Korea with potato starch often used in the coating.
- The variety of sauces makes Korean fried chicken special.
- Koreans use small or medium-sized young chickens for more tender meat.
1. The Double-Frying Technique
Korean fried chicken has a crispy texture, because it’s double-fried!
Unlike American fried chicken, which is often fried once for a thick, crunchy crust, Korean fried chicken is fried twice.
This second fry makes sure that the skin is ultra-crispy while keeping the meat juicy and tender inside.
2. Thin, Crispy Batter
In Korea, the batter is typically lighter and thinner than what you find in other countries.
Unlike the thick, heavy breading of American-style fried chicken, Korean fried chicken focuses on a crisp, delicate coating that shatters with each bite. Personally, I love every style of fried chicken!
This gives the chicken a satisfying crunch without feeling greasy or overwhelming.
To achieve this, potato starch is often used in the coating, creating a light but crispy texture.
Some variations even use rice flour for an extra airy crispiness.
The result is chicken that stays crunchy longer, even when coated in sauce, making every bite as crispy as the first.
3. Sweet and Spicy Sauces
The variety of sauces makes Korean fried chicken special.
The most famous is the classic “Yangnyeom” sauce. It’s a sticky, sweet, and spicy glaze made from gochujang (Korean chili paste), garlic, honey, and soy sauce.
It adds a kick that’s sweet, savory, and spicy all at once.
There are also soy-garlic, honey-butter, and other unique flavors.
You can always get a half-half (banban), which is a combo of half plain and half seasoned.
4. Smaller, Juicier Pieces
Koreans use small or medium-sized young chickens for more tender meat.
The smaller size allows for faster, more even cooking, ensuring juicy meat inside while keeping the outside perfectly crispy.
This also means that each piece is bite-sized and easy to eat, making it ideal for sharing.
Smaller chickens also absorb seasonings better, enhancing the overall flavor.
Because of this, many people, myself included, often feel like one order isn’t enough!
I always end up ordering two, especially when trying different flavors. It’s just that good, and honestly, who can stop at just one plate of fried chicken?
5. Side Dishes and Pairings
Korean fried chicken is a whole experience.
It’s always enjoyed with pickled radishes that are cubed.
Fried chicken is also accompanied by beer. The pairing is called “chimaek,” a combination of “chicken” and “maekju” (beer).
We also enjoy “chibap” as a combination of “chicken” and “bap” (rice). A popular way is to mix steamed rice with Gcova’s sweet, spicy, and addictive sauce.
Brief History of Korean Fried Chicken
- After the liberation in 1945, when the US military was stationed in Korea, fried chicken was introduced around the bases.
- In the 1960s and 1970s, local markets sold fried chicken.
- In 1985, yangnyeom chicken was first created. This was the pioneer of Korean-style chicken dishes.
- In the mid-2000s, soy sauce chicken became popular.
- In the late 2000s, green onion chicken (padak) and oven-baked chicken became trendy.
- In 2015, fried chicken with powdered seasoning became popular, and there’s even Cheetos chicken now!
Korean fried chicken has something special to offer.
When you’re visiting Korea or Koreatown, give it a try, and you’ll see why it’s so good!
